My Favorite Buddha Bowl
I didn’t use to care much for vegetarian recipes but I learned it’s all about cooking and seasoning things right. When you layer in the flavors you turn boring things into something fabulous!
Ingredients You’ll Need for This Recipe
For the Bowls
For the Ginger Tahini Sauce
Tahini Lemon Honey Garlic Ginger
Tahini can be somewhat strong (and it can vary by brand), so if desired use half cashew butter.
How to Make Buddha Bowls
Preheat oven. Place sweet potatoes and chick peas on baking sheet, drizzle with oil and season with spices. Roast in preheated oven 30 minutes. Toss in onions halfway. Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it’s lightly wilted. Divide kale, quinoa and sweet potato mixture among 4 bowls, drizzle with ginger tahini sauce. To make the sauce in a food processor combine tahini, lemon juice, honey, garlic, ginger, water and season with salt to taste.
Just look at those tempting crispy roasted chick peas and sweet potatoes! How could you not love this?? You get tender crisp kale, deliciously seasoned roasted sweet potatoes and chick peas, a nice zip from the lightly roasted red onions, then you have that hearty quinoa that has that nice little chew, and a bright lemon, ginger and honey tahini sauce. Even if you don’t do vegetarian, try this! It’s a serious abundance of goodness all together in one bowl!
More Vegan Recipes You Might Like
Roasted Veggie and Black Bean Tacos Lentil Vegetable Soup Vegetable Curry
